You Caught It....! Now Cook It...!

[Kozzak]

Like most fishermen I know, I like to catch fish and then eventually I like to eat what I catch! Truth be told, I do not want to fish for those fish that I cannot or will not eat. Contrary to popular belief most men are handy in the kitchen. They can cook and cook well in most cases. I have collected over the years a number of excellent recipes for preparing fish. Here are few of my all-time favorites. Las Novedades Pompano Papillote Yield: 4 Servings 1 ea Onion chopped 2 tb Olive oil 2 tb Butter 3 tb Flour 1 1/2 c Half & Half 1/4 ts Nutmeg 1 tb Worcestershire sauce Salt & pepper to taste 2 ea Egg yolks beaten 1 ea Garlic clove minced 3 tb Dry sherry 1/2 lb Shrimp chopped cooked 1/2 lb Crabmeat chopped cooked 2 ea Pompano filets Paprika as desired Saute onion & garlic in olive oil & butter in skillet until soft. Reduce heat then gradually add flour, milk, nutmeg, Worcestershire sauce, salt, pepper & egg yolks while stirring. Remove from heat. Pre-heat oven to 375 deg-F. Add garlic, sherry, shrimp & crabmeat. Sprinkle pompano with salt, pepper & paprika. Spoon sauce into 2 large pieces baking parchment. Place pompano filets on tp of sauce. Seal parchment bags. Place bags into large baking dish. Bake in oven for 20 mins. Serve hot in bags. ORIGIN: Chef Henry Diaz, Las Novedades Restaurant, Tampa-Ybor City-FL, circa 1960 Doc's Nutty Shark Saute Yield: 4 servings 3 lb Shark steak 2/3 c Pecans chopped Butter as required 1 ts Cayenne flakes Salt & pepper to taste 2 ea Garlic cloves crushed 1 ea Small onion thinly sliced ½ ts Crushed dill 2 Tb Beer DIPPING SAUCE: 1 c Heinz ketchup 3 Tb Balsamic vinegar 1 Tb Cream of tarter powder 2 Tb Pickapeppa Sauce 1/4 c Yellow mustard 1/4 c Mayonnaise 1 Tb Black pepper fresh ground Cut shark into pieces 1"x2"x1/4". Salt & pepper as you wish. Heat some butter in a skillet. When hot enough put shark into pan. Add onions, cayenne pepper, pecans & garlic. Cook for 10-12 mins. add beer. Cover then simmer for 3-5 mins. At this point sprinkle with dill then serve. Dipping Sauce Mix well all ingredients. Chill for 1-3 hrs. before serving. ORIGIN: Dr. Donald Houston, Long Boat Key-FL, circa 1993 SEE MORE RECIPES

[Humber]

Hey Kozzak, that sounds delicious, and I like the idea of eating what you catch. I've enjoyed simple lunches too. Once a friend and I had fresh pickerel in just a basic batter. I think it was made from Bisquick or something like that. It sounds like there's definitely more prep time to your recipes...

[Bayliner]

I am more of a catch and release fisherman. I do like to eat them on occasion but since I have a fish tank I have a hard time eating fish. Your recipes sound appetizing though. I've never had shark before. Is it pretty tough?

[flyfish]

I always cook what my husband and I catch. We also are specific on the types of fish that we catch. We are going to give your recipes a try. Thank you for sharing them with us.